Stack (7 Pieces)
RM 8780.00
Carton (42 Pieces)
RM 52680.00
The tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Stack (7 Pieces)
RM 8010.00
Carton (42 Pieces)
RM 48060.00
The tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Stack (7 Pieces)
RM 7240.00
Carton (42 Pieces)
RM 43440.00
In 2002, the 7th International Tea Culture Seminar hosted jointly by Purple Cane and the Malaysian International Tea Culture Association was successfully held in Kuala Lumpur. A key calendar event for the Chinese tea fraternity, it was organised in conjunction with the inaugural Malaysia International Tea Festival.
To celebrate this special occasion, the hosts presented limited edition tea cakes to fellow tea connoisseurs and aficionados as souvenirs. Made of the choicest Dianqing (Yunnan green) raw tea, these 1kg tea cakes are worthy collector’s items.
Harvested in early spring from tea trees of the large-leaf varietal grown in high elevations at the Si Mao Tea Region in Yunnan, fresh leaves underwent fixation and rolling before being naturally dried under the sun to yield quality loose leaf raw tea. They were then steam-pressed into shape with the use of special moulds.
Thanks to plentiful rain, moistening mist and an absence of extreme cold or heat, the unique terroir of the mountainous region offers a balanced ecosystem thriving with life, contributing to the abundant compounds in the tea leaves. The greenish-yellow infusion is bright and flavourful with a pleasant aftertaste. Two decades of natural ageing in the dedicated Malaysian tea storage enables the tea to benefit from the right humidity and passage of time to acquire a uniquely mellow flavour profile.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Piece
RM 3500.00
Raw leaves of this commemorative tea were harvested in 2006 from broad-leaf tea trees located at the Daxueshan (great snowy mountain) region of Mengku in Lincang Prefecture, the Yunnan Province. The leaves collected were steamed and then compressed into shape using conventional stone mills. Compression was handled skilfully to ensure a visually-appealing shape and appropriate compactness. The tea comes in 400-gram cakes.
The same year, they began a natural, dry ageing process in Purple Cane’s Malaysian Storage.
In 2015, the tea was hand-picked as the commemorative tea in conjunction with Ru Shi Wo Xing (literally, the Way I have taken), a Purple Cane-organised event in honour of the 60-year-old Reverend Master Ji Cheng to celebrate his dedicated teaching of Dharma, and a 30-year bond between the Master and Purple Cane built upon tea.
A limited edition, the tea yields a mellow infusion with pronounced aroma and distinct layers of flavour, making it a wonderful brew for instant gratification and a great addition to one’s tea collection for extended storage.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Piece
RM 600.00
Stack (7 Pieces)
RM 4200.00
Carton (42 Pieces)
RM 25200.00
Hailed from the tea region of Xishuangbanna, Yunnan, China. The selected broad-leafed variety raw tea leaves are sun-dried, steamed and compressed into a green puer round tea cakes. Neatly shape, and it is outstanding with its high quality. Featuring stout strips, the leaves yield clear yellowish-green tea infusion with mellow aroma and full-bodied flavours, ideal for consume immediately to enjoy its refreshing and light aroma. Or kept over an extended period of time for natural maturation to achieve smoother and more complex flavours.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Stack (7 Pieces)
RM 3465.00
Carton (42 Pieces)
RM 20790.00
The tea originated from the wild tea tree growing region of Daxueshan (the great snowy mountain) in Mengku area of Yunnan Province, China. The region has the most densely growing broad-leaf tea tree clusters at the highest altitude among the world’s known tea growing areas. The trees are characterised as wild ancient tea trees of the broad-leaf varietal.
Raw leaves were plucked in early spring from ancient tea trees several hundred years old. Harvested leaves were sun-cured, steamed and compressed into 500-gram raw tea cakes. The stout strips of tealeaves covered by fine hair give a clear golden infusion that imparts light and refreshing aroma. A flavourful and lively brew, it comes with a very pleasant aftertaste.
Ideal for extended storage, the tea ages well to develop a mellow and rich profile with layers of flavour and aroma, elevating it to a whole new level.
With Daxueshan ancient tea growing region now a nationally-designated protected area of China, it is with regret that we have stopped producing this tea after an annual release between 2012 and 2015.
The tea is accordingly named “Daxueshan” Ancient Tree Tea as part of the Yun Pin Hao range by Purple Cane.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Set
RM 8625.00
Originating from the tea region of Mengku in the Yunnan Province, China. These premium tea leaves were harvested from tea trees of the large-leafed species. Only tender tea leaves of early spring are used. These go through a stringent process to become sun-dried raw loose tea leaves, which, upon steaming and compressing become compressed round tea cakes. Yun Shu Wang green puer tea cakes look stout with pronounced leaves, yielding golden tea infusion with refreshing aroma. The tea is noted for its brisk smooth and mellow flavour with a pleasantly sweet aftertaste. Yun Shu Wang green puer tea cakes promise the best of both worlds- it is good enough for brewing right now; meanwhile, it ages well and continues to mellow, giving a rich and satisfying brew for a long time to come.
Piece
RM 295.00
Stack (7 Pieces)
RM 2065.00
Carton (42 Pieces)
RM 12390.00
Buy 1 stack FREE 1 piece Yun Shu Wang 2023. Buy 1 carton FREE 1 stack Yun Shu Wang 2023. Originating from the tea region of Mengku in the Yunnan Province, China. These premium tea leaves were harvested from tea trees of the large-leafed species. Only tender tea leaves of early spring are used. These go through a stringent process to become sun-dried raw loose tea leaves, which, upon steaming and compressing become compressed round tea cakes. Yun Shu Wang green puer tea cakes look stout with pronounced leaves, yielding golden tea infusion with refreshing aroma. The tea is noted for its brisk smooth and mellow flavour with a pleasantly sweet aftertaste. Yun Shu Wang green puer tea cakes promise the best of both worlds- it is good enough for brewing right now; meanwhile, it ages well and continues to mellow, giving a rich and satisfying brew for a long time to come.
Piece
RM 235.00
Stack (7 Pieces)
RM 1645.00
Carton (42 Pieces)
RM 9870.00
Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Piece
RM 4855.00
Stack (7 Pieces)
RM 33985.00
Carton (42 Pieces)
RM 203910.00
Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Piece
RM 4555.00
Stack (7 Pieces)
RM 31885.00
Carton (42 Pieces)
RM 191310.00
Hailed from the wild tea region of the Bing Dao, Mengku, Yunnan, China, large-leafed variety tea leaves are only plucked in early spring from the ancient tea trees more than hundreds of years old. The tea leaves are sun-dried, steamed and compressed into 500g green puer tea cakes. The stout strips of tea leaves covered by fine pekoe give a clear, golden infusion, ideal for consume immediately to enjoy its light and refreshing aroma. The body of tea infusion is thick and comes with very strong energy "qi". These tea cake’s taste improves over time, it can be kept and aged to achieve a mellower, smoother and more complex flavours. Purple Cane recognizes this wonderful tea as "Yun Pin Hao – Ancient Tree Tea from the Bing Dao".
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.
Piece
RM 4255.00
Stack (7 Pieces)
RM 29785.00
Carton (42 Pieces)
RM 178710.00
The tea comes from the selected tender young shoot of spring buds plucked before the rainy season. They are found only among wild old tea trees in the remote forest of the six famed tea mountains in the Xi Shuang Ban Na area of Yunnan Province, China. The tea leaves go through proper processing. They are manually fried, sun-dried, steamed and compressed. The lucid infusion is both mellow and aromatic. The tea is ideal to be served or kept. Our company supervises the whole process right from the plucking of tea leaves at the renowned tea area. The tea is kneaded and shaped with great care. The net weight of each compressed tea is 400g. An authenticity seal has been attached to distinguish it from counterfeit.
Brewing Hints
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.